A LIFELONG LOVE OF FOOD and two years spent working at a vacation resort in Suffolk, United Kingdom, led Christo Pretorius to a culinary career. Now the small boy who grew up in KwaZulu-Natal, South Africa, is the award-winning executive chef of all restaurants and banquets and events at The Twelve Apostles Hotel and Spa in Cape Town.
While following in the footsteps of his mentor, Henrico Grobbelaar, under whom he worked as executive sous chef at The Twelve Apostles, Pretorius also made his own mark at the hotel with inventive new menus focused on international and local cuisine. He also makes a mark on the community, recognized for his efforts on sustainable seafood practices, participating in events centered around youth development and more. He’s received a number of accolades.
“My goal as a chef is to create lasting memories. Engaging all senses is what creates truly special memories that diners will cherish forever,” said Pretorius. From the sounds of it, mission accomplished.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE? Guilty pleasure is a tin of condensed milk (I’m not entirely sure what the U.S. equivalent is); for some reason, I cannot resist it. My mother used to make me eat gem squash as a child, like all moms do, stuffed with corn and gratinated with cheese. I cannot cook with it at all now.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY? That depends who my guests are! My wife, something Asian; my friends, something on a braai/barbecue grill that I caught myself; and for a VIP, I’d serve one of my signature Azure dishes, like the grilled baby squid with barley risotto, creamed artichoke, barley puffs, soy truffle purée, soy pickled shiitake mushrooms and green onion oil.
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN? One of the first really cool items we learned to make at chef school was marshmallows. I was so intrigued by the way you can whip up egg whites and create something so magical. Early on in my career, my menu was filled with weird and wonderful flavored marshmallows. Looking back, I definitely overdid them.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY? Springbok loin with pickled apple, red cabbage, cranberry gel, celeriac purée and roast springbok jus. I have always been proudly South African. We, as South African chefs, are incredibly lucky with the quality of produce we get here. If you have traveled elsewhere, you realize how lucky we are to be able to afford the quality, abundance and variety of meats and vegetables available to us in South Africa. We need to respect and celebrate it in our profession as much as we can.
WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR? Slate plates! If you’ve ever put your knife into a steak and cut into a slate plate, you’ll know what I mean. We shouldn’t compromise the dining experience by wanting something to look sexy. It should feel and eat well, too. Operating equipment evolved so much in the past decade, but it should enhance the experience, not the other way around.
American Airlines Mobile ID creates a more seamless, touchless travel experience for American Airlines customers with TSA PreCheck. Recently started at Dallas Fort Worth International Airport, AAdvantage members with PreCheck can use Mobile ID at selected checkpoints to verify their identity. AA plans to deploy the technology at Miami (MIA), Phoenix (PHX), Washington, D.C. (DCA) and more later this year.
ISN’T IT TIME? It's time to treat yourself to the vacation you deserve, and Celebrity Cruises® offers the perfect escapes. With an award-winning fleet of ships that sail to more than 300 destinations around the world, Celebrity will take you almost anywhere you want to go in style. Enjoy stunning staterooms and suites, culinary experiences imagined by Michelin-starred chefs and intuitive service. Celebrity makes sure your vacation is effortless from the start, which is why drinks, WiFi and tips are Always IncludedSM on every sailing.
First opened in 1742 by George William Wilton, a seller of oysters, shrimp and cockles near Haymarket in London, Wiltons continued drawing diners with its delicious food for more than two centuries. This summer, Wiltons celebrates its 280th birthday and its place as one of London’s most beloved fine-dining establishments with a unique dining experience.
Resting on the edge of Reykjavik’s Old Harbour next to the soaring, sparkling glass edifice of Harpa concert hall and conference center, the brand-new Reykjavik EDITION brings a new level of swish lodging to Iceland’s capital city. Steps from Laugavegur — the city’s main shopping street — and an easy walk to a wide selection of museums, restaurants and cafés, the newly opened hotel delivers high on luxury and service in a location ideal for becoming fully engaged in the energy of this spirited capital city.
There’s no better time to plan the vacation you’ve been missing. Step aboard with your better half, your friends or the whole family and reconnect, reunite and rejoice with 25 percent off cruise fares for all guests. We’ll also help everyone get there with 25 percent off airfare from 20 major gateways across the country or $100 savings per person on flights from all other gateways when you book your air travel using Flights by Celebrity.*
Recently, more than 345 million people globally watched OMNIYAT light up the sky for the launch of AVA at Palm Jumeirah, Dorchester Collection, Dubai thanks to more than 500 drones. Now, OMNIYAT will once again illuminate the sky with one light to signify the groundbreaking of AVA at Palm Jumeirah Dorchester Collection, Dubai.
Through Aug. 31, guests who stay at Château du Sureau for four nights receive the fifth night free. The extra day allows for more time to enjoy the outdoors and embark on nature-themed adventures such as rock climbing in Sierra National Forest with South Yosemite Mountain guides and renting a boat to explore Bass Lake.
Global business travel is making its way back, even as the pandemic and other world events continue to challenge its return. In a recent poll from the Global Business Travel Association, more than four in five respondents (86 percent) from across the industry said they feel more optimistic than they did at the beginning of the year. Business travel bookings, the need to travel to do business and employee willingness to travel are all on the rise.
In time for summer, the recently opened Palacio Provincial hotel in Old San Juan, Puerto Rico, launched a new exploration-driven offer. The Sip & Savory Summer offer includes a mixology tour for two adults, a sweet or savory welcome amenity and a hotel-branded gift.